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4 x cubed steaks
Corn oil
Seasoning salt
2 tbl Lambruscos red wine or juice (to 3 tbspns)
2 cup Bisquick
1/4 lb butter or margarine melted
1/3 cup cooking oil
Seasoning salt to taste
The night before, put the steaks in a dish in single layers. Wipe them on both sides with an even coating of corn oil. Dust them on both sides with a
generous amount of season salt. Drizzle each steak with wine or juice. Seal the dish in doubled foil or plastic wrap and refrigerate it for about 24
hours prior to preparing the final dish.
Remove the steaks from the fridge and coat both sides well in the Bisquik mix. Combine the butter with the oil in a large skillet until melted. Brown
both sides of each steak, till crispy. Transfer right back to the same baking dish and seal in foil. Bake at 375 degrees about 30 minutes.
Corn oil
Seasoning salt
2 tbl Lambruscos red wine or juice (to 3 tbspns)
2 cup Bisquick
1/4 lb butter or margarine melted
1/3 cup cooking oil
Seasoning salt to taste
The night before, put the steaks in a dish in single layers. Wipe them on both sides with an even coating of corn oil. Dust them on both sides with a
generous amount of season salt. Drizzle each steak with wine or juice. Seal the dish in doubled foil or plastic wrap and refrigerate it for about 24
hours prior to preparing the final dish.
Remove the steaks from the fridge and coat both sides well in the Bisquik mix. Combine the butter with the oil in a large skillet until melted. Brown
both sides of each steak, till crispy. Transfer right back to the same baking dish and seal in foil. Bake at 375 degrees about 30 minutes.
